Capsaicin Free Easy Ginger Scallion Potato Chips
Homemade potato chips are one of those snacks that feel almost impossibly satisfying to pull off, and this baked version delivers serious crunch without a drop of heat. Russet potatoes sliced paper-thin and tossed in garlic-infused oil with fresh ginger and white pepper create a flavor that's aromatic, savory, and deeply snackable. The key is getting those slices as dry as possible before they hit the oven — that extra step is what separates genuinely crispy chips from sad, chewy ones. Scallion greens scattered over the hot chips right out of the oven add a fresh, mild onion note that ties everything together beautifully. A finishing drizzle of toasted sesame oil is optional but highly recommended if you want that extra layer of nutty depth. For anyone avoiding capsaicin, this recipe is a genuine win — bold, complex flavor built entirely from ginger, alliums, and good oil rather than any form of chile heat. These are the kind of chips you make once and immediately want to make again.
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 lb total), scrubbed
- 3 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- ¾ tsp fine sea salt
- ¼ tsp ground white pepper
- 4 scallions, green tops only, thinly sliced
- 1 tsp toasted sesame oil (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line two large rimmed baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the potatoes crosswise as thin as possible — about 1/16 inch (1–2 mm). Pat the slices thoroughly dry with paper towels; the drier they are, the crisper the chips.
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